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cooking.nytimes.com
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
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Canned beets makes this a no-fuss salad to whip up. The sweet and sour dressing is heated and poured over the beets and diced red onion, and then it's popped into the refrigerator to chill.
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So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
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This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress.
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Seasoned pork chops are seared and finished in a homemade mushroom cream sauce in this quick and easy stovetop recipe.
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This recipe takes classic steak and eggs and combines it with eggs Benedict to get poached eggs over seared steak and an English muffin, with béarnaise sauce.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.